Whole Wheat Buttermilk Waffles with Variations

Hands on Time: 10 minutes
Baking Time: Varies with waffle irons
Total Time: 10-25 minutes
Yield: 4, 7-8 inch waffles

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Rating: 3.6/5 (14 votes cast)

A classic recipe with a whole grain twist. The options are limitless!


  • 1 1/2 cups WEM Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 1/4 cup oil
  • 1 egg
  • 1 tablespoon honey or brown sugar


  1. In medium-size bowl, stir together dry ingredients.
  2. In small bowl, beat together honey or sugar, buttermilk and oil.
  3. Stir into dry ingredients mixing well.
  4. Preheat waffle iron and coat with cooking spray or brush with oil.
  5. Spoon batter into hot waffle iron and bake until golden brown.
  6. RAISIN WAFFLES: Fold 1/2 cup raisins into batter.
  7. CRANBERRY NUT WAFFLES: Fold 1/2 cup dried cranberries and 1/4 cup chopped pecans or walnuts into batter.
  8. BANANA NUT WAFFLES: Mash one small banana and fold into batter with 1/4 cup chopped pecans or walnuts.
  9. Fold 1/2-3/4 cup fresh or thawed and drained frozen blueberries and 1 more tablespoon honey or brown sugar into batter.
  10. SWEET MILK WAFFLES: Substitute 1 3/4 cup milk (2% or skim are fine) into batter and delete baking soda from ingredients.

Recipe Tips and Tricks

Serve hot with your favorite syrup, honey, jam or fresh fruit and whipped cream.

One Response to Whole Wheat Buttermilk Waffles with Variations

  1. Susan Fortune September 29, 2016 at 11:08 am #

    I am a waffle connoisseur, and these are the best whole wheat buttermilk waffles I’ve ever made. The only substitution I made was a cup of white flour in place of the whole week – – and I doubled the recipe! Love it!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
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